|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed pork held in case between 45-53 degrees F and case not keeping TCS foods at required temperature. CDI, pork held in unit over 4 hours voluntarily discarded by PIC and pork recently placed in unit relocated to rapidly cool. Observed ground beef in case between 43-51 degrees F. CDI, ground beef in unit over 4 hours voluntarily discarded by PIC. Effective January 1st, all TCS foods shall be held at 41 degrees F and below. Verification to ensure long term compliance and that equipment is calibrated and able to hold TCS foods at 41 degrees F and below. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed clean knives held on soiled area of wall and holster near 3 compartment sink. |